In a large microwave container, brown meat, onions, green pepper and garlic
for 15 minutes on full power. Drain off and reserve a cup or two of
liquid. Break up any remaining large chunks of meat.

Add remaining ingredients except tomato paste and cook on full power for 30
minutes covered. Stir and taste. Cook for 1 hour at 70 percent power,
uncovered. Stir and taste at half hour intervals. Add water as necessary.

Add tomato paste and reserved meat liquid. Cook 30 minutes at 60 percent
power, uncovered. Stir and taste. The chili is done and can be served
directly or decanted into a crock pot to simmer.

Serve with shredded cheddar cheese, tabasco sauce, diced onions, hot chili
oil, red pepper flakes and hot dogs with rolls. Your guests can microwave
their own hot dogs and top them with chili and cheese!!!

NOTES:

* High-energy microwave chili -- Microwaves and chili make a superb match,
especially for lazy chili lovers like me. This version is for a mixed
crowd. True chili fiends should see the notes at the end. Yield: Serves
8-12.